Recipe: Southwest Ranch Chicken Taquitos (Slow Cooker + Oven)

Southwest Ranch Chicken Taquitos

Great for lunch or dinner 

The Crockpot we use is linked here: Stainless Steel Crockpot

Items Needed: 

• 3 Boneless Chicken Breasts 
• 1 (8 oz) block of cream cheese (we use the reduced fat version)
• 1 (15 oz) can black beans, drained 
• 1 packet of Southwest Ranch Chicken Seasoning (or to keep it simple, you can use 1 packet of your favorite taco seasoning). 
• Flour or corn tortillas
• Shredded Cheese
• Melted butter  

Directions:

1. Combine all ingredients into your slow cooker 
2. Cook on low for 6 hours OR high for 3-4 hours
3. When done, remove chicken and shred. You can also use a spatula and chop up the chicken in the slow cooker. 
4. Turn your slow cooker to the warm setting 
5. Preheat oven to 400 degrees 
6. Take a large spoonful of shredded chicken and place down the middle of each tortilla. 
7. Add shredded cheese and roll up tortilla. Brush top of tortilla with butter
8. Place on baking sheet and repeat 
9. Bake taquitos for 10-12 minutes or until tortilla is crispy. 

Dip Options:

• Guacamole 
• Queso 
• Salsa 

Cooking Tips: 

• We often cut an opening down the middle of each chicken breast to allow for them to cook thoroughly. 
• 6 hours on low seems to yield better results vs. 3-4 hours on high if you have the time to let it cook that long.